Lamb cutlets with pea fritters and garlic cream sauce

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
Summer: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

Lean pink lamb cutlets served with bright green pea fritters and a creamy garlic sauce make an unusual, appetizing and colourful summer’s meal.


  • 1 teaspoon salt
  • 800 g (1 lb 10


  1. Half-fill a medium pan with water and bring to the boil. Add the salt and peas, return to the boil, then reduce the heat and simmer for 3 minutes, or until the peas are tender. Drain well, then purée the peas in a food processor. Push